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Curing a pastrami, grey color, smells off?

By : | 0 Comments | On : December 31, 2017 | Category : Recipes

I’ve had a whole brisket (cut in half) in ziploc bags for about 20 days now, in the refrigerator, waiting to be sous vided, smoked, and then steamed. The meat is coated with a rub that includes curing salt, which I’ve used in the past.

When I took the Reading More May Cause Envy…  

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